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Ingredients
Serves: 2

175g large pasta shells

250g tofu

2 teaspoons white wine vinegar

2 teaspoons lemon juice

1 tablespoon olive oil

salt and pepper to taste

600g spinach

2 teaspoons ground nutmeg

salt and pepper to taste

olive oil for frying

1 jar tomato pasta sauce, just enough to cover the shells

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MethodPrep:25min › Cook:15min › Ready in:40min

Preheat the oven to 200c. Cook the pasta shells according to the instructions on the pack. Make the tomato sauce if using home-made.

Finely chop the spinach (use a food processor if you have one) and fry gently with the nutmeg until softened. Add salt and pepper to taste. Crumble the tofu into small pieces in a bowl and mix in the oil, vinegar, lemon juice, salt and pepper. Add to the spinach and fry for a couple of minutes.

Lightly coat the base of an oven-proof dish with olive oil. Place some of the mixture inside each pasta shell and place in a single layer in the dish. Spoon the tomato sauce over the shells, place in the oven and bake for 15 minutes.